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Monday, October 26, 2015

West Texas Enchiladas

Enchiladas can be found all over the state of Texas, but each region has it's own claim to enchilada fame. The recipe that I am using today takes me back to my youth and the little cafe's and Mexican Food restaurant's in the panhandle and western part of Texas. When this pan of enchiladas come out of the oven, it brings me right back to all the wonderful sounds and smells of my youth. I remember my Grandmother, Mother and Aunts making this recipe and it is still one of my favorites.

Start This Recipe With A Great Sauce

Cook The Beef, Onion, Garlic, and Green Chile's

Let's Roll The Enchilada's

Cover With Sauce and Cheese

Bake Then Let Cool 10 Minutes Before Serving

Ready To Serve

West Texas Enchiladas

Miz Helen's Kitchen

Ingredients

For The Sauce

2 (10 oz) cans mild enchilada sauce

1 (10 oz) can hot enchilada sauce

1 cup chicken broth

2 tablespoons vegetable oil

2 tablespoons all purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

For The Filling

1 pound ground chuck

1 yellow onion, chopped

3 cloves garlic, minced

1 cup roasted green chilies, chopped

1 teaspoon salt

1/2 teaspoon pepper

Assemble

12 corn tortillas

8 green onions with tops, chopped fine

4 cups Sharp Cheddar or Lone Horn Cheese, grated

Directions

For The Sauce

Combine the vegetable oil and flour in a medium saucepan and heat over medium heat. Whisk until the mix is starting to bubble.

Add the enchilada sauce and chicken broth, stir well. Stir in the salt and pepper. Bring the mix to a soft boil and reduce the heat to a low simmer.

For The Filling

Brown the ground chuck and onion in a large skillet. Drain the grease and return the meat mixture in the skillet to the heat.

Add the garlic and green chilies.

Add the salt and pepper and stir well.

Remove from heat and set aside.

Assemble The Enchilada

Wrap the corn tortillas in a damp cloth so the tortillas don't dry out.

Add 3/4 cup of the sauce to the bottom of a 9 X 13 baking dish.

Quickly dip the tortilla in the sauce and let the excess drip off. Place the tortilla in the baking dish.

Place a small amount of the meat mixture on the dipped tortilla.

Add some of the chopped green onion and cheese to the top of the meat mixture.

Thanks so much for stopping by today to enjoy these West Texas Enchilada's with us. I always look forward to spending time in the kitchen with you, it's more fun when we share with a friend. Have a great week and come back to see us real soon!

I love family recipes with lovely memories attached like this, Miz Helen! Your West Texas Enchiladas look delicious - what a wonderful family meal. Thank you for sharing them with us at the Hearth and Soul Hop.

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

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